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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
But we’re not asking you to consider taking a bite out of the allium raw or serving it after actually boiling the bulb. An onion boil involves roasting (and occasionally a quick broil).
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No special tools, no gimmicks, and no mess! The post This Is the Easiest Way to Peel Hard-Boiled Eggs appeared first on Reader's Digest.
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Other ingredients may include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis , but it can also be baked or broiled until browned or split, then it is often drizzled with butter, sometimes browned, before serving.
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]